Potato Croquettes
 
 
Ingredients
  • 1 lb starchy potatoes
  • 5 oz smoked cheese, like mozzarella
  • 3 oz Grana Padano, grated
  • 2 Tablespoons parsley, finely chopped
  • 2 eggs, separated
  • Salt
  • Pepper
  • Oil
  • 2 cups breadcrumbs
Instructions
  1. Boil the potatoes in salted water until they are very tender and pierce easily with a fork. Remove the skins from the potatoes and process through a food mill on the finest die or a potato ricer into a large mixing bowl.
  2. While the potatoes cool, cut the smoked cheese into rectangles about ½” thick, ½ “ wide, and 1” long. Set aside.
  3. Once the potatoes have cooled, add the grated Grana Padano, parsley, and 2 egg yolks. Season with salt and pepper, and stir well to combine.
  4. When you are ready to prepare the croquettes, heat the oil to 375 degrees fahrenheit. Working on a sheet pan, pull off a piece of dough a little smaller than a golf ball. Flatten in the palm of your hand and place a rectangle of cheese in the center. Fold the edges of the dough over the cheese, then roll on the sheet pan to form a cylinder and press in the edges to seal in the cheese. Repeat this process with the remaining pieces of cheese. You should have about 25 croquettes.
  5. Immediately before cooking, dip each croquette in egg whites and toss it in the bread crumbs. Put in the hot oil immediately and cook until golden brown. Remove and drain on paper towels.
Recipe by The Taste Edit at https://thetasteedit.com/potato-croquettes/